Studies on Physiological, Chemical Properties and Post-harvest Keeping Quality of Mushrooms : IX. Changes in Soluble Carbohydrates and Keeping the Freshness of Mushrooms (Agaricus bisporus SING.) after Harvest.
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概要
- 論文の詳細を見る
An increase in respiration and a decrease in contents of mannitol and trehalose occurred sharply in the mushroom kept at 20℃, and the quality deteriorated rapidly, showing only 1 day of shelf life. The low temperature suppressed this deterioration, and the shelf life was extended to 15 days at 1℃. Short-term treatment, done immediately or at least within 6 hours after harvest, with low temperature showed an effect for keeping the freshness of mushrooms that were kept at 20℃ after treatment. Temporary treatment with 100% of N_2 gas for 24 hours after harvest had an extending effect on shelf life at 20℃.
- 大阪府立大学の論文
- 1985-03-31
著者
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IWATA TAKASHI
Laboratory of Human Performance and Fitness, Graduate School of Education, Hokkaido University
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Iwata T
Univ. Osaka Pref.
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MINAMIDE Takahisa
Laboratory of Postharvest Physiology and Storage of Horticultural Products, College of Agriculture
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HABU Toshio
Faculty of Agriculture, Ehime University
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Habu Toshio
Faculty Of Agriculture Ehime University
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Minamide T
Univ. Osaka Pref.
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Minamide Takahisa
Laboratory Of Post-harvest Physiology And Storage Of Horticultural Products
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Iwata Takashi
Laboratory Of Human Performance And Fitness Graduate School Of Education Hokkaido University:kushiro
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